Yesterday I made my traditional Christmas cake with molasses, raisins, and many dried fruits. This kept in the closet, tightly closed, to open in Christmas eve and Christmas morning and since the oven was turned on and my hands literally with the dough, I made a cake for lunch. Nothing too complicated. In fact this is a variation quiche, and as I had mascarpone cheese in the fridge I use it and added caramelized onions on top It was very good, especially if coupled with a cabernet sauvignon wine glass
For the filling
Coat with butter a baking sheet and roll the dough Preheat oven to 350° degrres.
Bring to boil chicken breast with chicken broth After the chicken is cooked, discard the broth, or freeze, with the help of a fork rid the chicken breast and add the mascarpone and mix well accrescent eggs and chopped chives or parsley Check salt.
Fill the tart and leave to the fridge Meanwhile, melt butter in skillet and put the onions cut into rings, sprinkle with sugar and let brown. When cold spread over the cake. When the edges are browned remove from the oven.Be frozen for up to three months.